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Showing posts with label satoimo. Show all posts
Showing posts with label satoimo. Show all posts
2018-02-06

Kabu to satoimo no surinagashi / Japanese turnip and baby taro root potage soup

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A gentle, creamy soup for cold days. This takes full advantage of the sweet yet refreshing taste of kabu turnips. Satoimo baby t...
4 comments:
2016-03-30

Karifurawaa to satoimo, daikon, seri no surinagashi / cauliflower, baby taro root and daikon radish white miso potage soup with water dropwort

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A soothing Japanese-style potage soup featuring in-season white vegetables. Seri 's soft bitterness and refreshing aroma provide a cont...
2015-10-22

Satoimo to shungiku, age no tonyu misoshiru / soy milk miso soup with baby taro root, garland chrysanthemum and thin deep-fried tofu

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The distinctive aroma and taste of garland chrysanthemum are the perfect counterpoints in this mild, somewhat creamy soup featuring baby ta...
2015-03-07

Itokoni / root vegetables and azuki beans simmered in broth

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While itokoni is not very different from my usual root vegetables miso soup, it does offer something new -- azuki beans. Itokoni made with ...
2014-03-09

Konsai no sakekasu misoshiru / miso soup with root vegetables and sake lees

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Hearty, satisfying and warming – and all you have to do is add sakekasu to your everyday miso soup. Aromatic and flavorful, sakekasu also l...
2013-05-23

Satoimo no ebi-dashi surinagashi / shrimp stock miso soup with mashed baby taro root

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A miso soup based on very flavorful, aromatic stock made of the heads of coon shrimp, which are found in the nearby waters of the Strait of ...
2013-02-25

Kani to satoimo, horenso no nagaimo soosu guratan / crab, baby taro root and spinach gratin with Chinese yam sauce

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A Japanese-style gratin with Chinese yam sauce flavored with white miso and soy sauce. It is much lighter and gentler than a bechamel sauce ...
2013-01-21

Satoimo no misoni, yuzu-fumi / baby taro root simmered in miso and yuzu flavored broth

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A tender satoimo dish with the taste of cold winter days -- slightly sweet miso and yuzu citrus.
2013-01-08

Gyuniku to satoimo no nimono / beef and baby taro roots in broth

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Beef and satoimo are a good match. The salty sweet flavor reminds Tom of izakaya pub dishes.
2012-03-09

Satoimo to atsuage no nimono / baby taro root and deep-fried tofu in broth

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Extra starchy satoimo baby taro root is cooked until soft in mild broth. Deep-fried tofu adds a tender yet deep taste, while ginger gives a ...
2012-01-27

Baanya kauda / bagna cauda

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Bagna cauda sauce tastes great with any vegetable and oven-fresh bread. Here is one example.
2012-01-22

Kasujiru / sake lees soup with salted salmon and root vegetables

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A hearty soup with sake lees is another great winter dish that warms up both your body and soul.
2011-12-28

Ainame no oroshi-ni, kabu to satoimo zoe / deep-fried ling cod in soy sauce broth with grated daikon radish, with Japanese turnip and baby taro root

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Rich and deep, yet grated daikon radish gives this dish a light aftertaste.
2011-10-10

Satoimo to ika no nimono / baby taro root with calamari

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Satoimo baby taro root is infused with the flavor of calamari.
2011-07-16

Konsai no gomani / root vegetables in sesame-flavored broth

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Sesame seeds give rich and mild boost to this mix of root vegetables.
2011-06-16

Satoimo no nikkorogashi / baby taro root in soy sauce broth

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One of dishes that often appeared on my grandmother's table.
4 comments: